through a cloth; weigh and add three-fourths of a pound of sugar to
every pint of juice. Cook ten minutes; pour into molds and set aside to
cool. Serve with poultry, game or mutton.


STEWED CRANBERRIES

Boil together one and one-half cups of sugar and one cup of water for
seven minutes, then add three cups of cranberries, well washed and
picked, and cook until the berries burst. Serve the same as cranberry
sauce.


SAUCE BORDELAISE

Nice for broiled steaks. Take one medium-sized onion, chopped very fine
and browned in fat; add a cup of strong beef gravy and a cup of claret
or white wine; add pepper, salt and a trifle of finely-chopped parsley;
allow this to simmer and thicken with a little browned flour.


CARAWAY, OR KIMMEL SAUCE

Heat a tablespoon drippings in a spider; add a little flour; stir smooth
with a cup of soup stock, added at once, and half a teaspoon of caraway
seeds.


ONION SAUCE